Fettuccine Alfredo

 

I needed a fairly quick dinner with little prep so I turned to my Food Nanny Cookbook and decided on this yummy Fettuccine recipe. It did not disappoint. I was able to utilize the Spinach from my Bountiful Basket this week. Dinner was on the table in 25 minutes!!

 

Fettuccine Alfredo

 (Printable Version)

Ingredients:

1/2 Cup butter

3 oz. cream cheese

1 pint heavy cream

1 teaspoon garlic powder

1/2 cup grated parmesan cheese

Salt and Ground Pepper

1 pound uncooked fettuccine

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to boil. Decrease the heat and simmer stirring often,while you cook the pasta. 

2. Cook the pasta according to the directions on the package, drain.

3. Stir the Parmesan Cheese into the sauce and season with salt and pepper to taste.

4. Toss the sauce and pasta in a large bowl and serve immediately.

Variations:

For Chicken Alfredo stir-fry bite size chunks of chicken in 1 Tablespoon olive oil until cooked and add to the sauce.

If you are a seafood lover toss the sauce with medium cooked shrimp or chunks of crab.

If you want to add Spinach like I did in  the photo above Heat 1 tablespoon of olive oil in a saute pan and add 3 cloves of crushed garlic and 1 lb of fresh spinach  and 1/4 chicken broth..heat until wilted. Toss with the pasta and sauce.

 

Cowboy Spaghetti

 

I wanted to try a new recipe that my family would be sure to enjoy. I came across this great spaghetti recipe. It is a great alternative to traditional spaghetti. It has a nice smoky flavor with a touch of spiciness. This a great hearty "CowBoy" meal.

Cowboy Spaghetti as seen on BlogChef

(printable version)
Ingredients:
1 lb spaghetti noodles ( I used whole wheat spaghetti noodles)
1 tablespoon olive oil
3 slices smoky bacon (chopped)
1lb ground beef
1 medium onion
4 garlic cloves (minced)
Ground black pepper (to taste)
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
½ cup beer ( I used apple juice in stead of the beer with great results)
1 (14 ounce) can fired roasted diced tomatoes
1 (8 ounce) can tomato sauce
shredded cheddar cheese
green onions (chopped) (i didn't have these so I sprinkled a few dried chives)

Cooking Instructions:

Step 1: Cook spaghetti noodles according to package directions. Drain and set aside. This can be done while you’re making the sauce. Heat a large deep skillet to medium-high heat. Add olive oil and add bacon. Fry bacon until crisp, remove with a slotted spoon and drain on paper towels.
Step 2: In the same skillet add ground beef and chop up with a spatula or metal spoon while cooking. Cook until the beef is browned. Add onions and garlic, stir into the meat. Season with salt, pepper, hot sauce and Worcestershire sauce. Add the beer to the pan and stir in. Cook for 5-6 minutes and stir in tomatoes and tomato sauce. Cook for an additional 2-3 minutes.
Step 3: Add spaghetti noodles to the meat and sauce and combine. Top with shredded cheddar cheese and green onions.
(Makes 4 Servings)

Grilled Chicken Pasta in a Tomato Cream Sauce

Grilled Chicken Pasta in a Tomato Cream Sauce from Amanda's Recipes
1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

BLT Pasta Salad

This was a great addition to our BBQ This Weekend. The Flavors were great. This would be a great dish for a potluck....Enjoy!

BLT Pasta Salad
Recipe courtesy Food Network Magazine
Ingredients
• 2 ounces corkscrew-shaped pasta (or any shape yoiu have on hand)
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 4 tablespoons chopped chives or scallion greens
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.( Tossing the pasta with milk keeps it from getting gummy)
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Garlic Chicken and Broccoli Pasta

Garlic Chicken and Broccoli Pasta
1 lb penne pasta
1 ½ cup broccoli
1 ½ to 2 cups cooked chicken
1 Tablespoons butter
2 cloves garlic can add extra (we did)
2 Tablespoons flour
¾ cup chicken broth
3/4 cup milk
2 Tablespoons parsley flakesRed pepper flakes (to taste)
Salt and pepper to taste
1/3 to ½ cup grated parmesan cheese (can add extra we did)
Cook pasta according to directions. Melt butter and add garlic in medium sauce pan cook over med heat for 1 min.Add flour and cook for another min stirring constantly, Stir in broth and milk and cook stirring until sauce boils and thickens, Add chicken and broccoli and stir, Add parsley, salt, pepper, pepper flakes and cheese. Stir till cheese is melted. Add pasta and toss till covered. Serve with extra parmesan on top. This was very yummy and fairly easy to make .

Quick Thai Peanut Noodles

This is a recipe from Our Best Bites. Don't be scared of peanut butter in the sauce--although it sounds gross, it's a pretty solid staple in peanut-sauce-y dishes because of it's smooth texture and intense peanut flavor. Even better, it's fresh, quick, easy, relatively healthy. This is a short version to my Thai Chicken Peanut Noodle recipe

Quick Thai Peanut Noodles

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)you can substitute 1/2 tsp red pepper flakes 1 tsp if you want it spicier
1 1/2 Tbsp. honey3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before ating, squeeze lime juice over noodles and stir to combine.
*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Baked Ziti

Baked Ziti

1 Pound whole milk cottage cheese (4%)
2 large eggs
3 oz. grated Parmesan Cheese (about 1 1/2 Cups)
Table Salt
1 pound Ziti
2 Tablespoons olive oil
5 medium cloves of garlic minced or pressed (about 5 teaspoons)
1 28 oz can of crushed tomatoes
1 14.5 oz can of diced tomatoes
1 teaspoon dried oregano
3 Tablespoons of dried Basil or 1/2 Cup plus 2 Tablespoons fresh basil chopped
1 teaspoon of Sugar
ground black pepper
3/4 teaspoon of cornstarch
1 Cup heavy cream
8 oz. low moisture mozzarella cut into 1/4 in cubes about 1 1/2 cups

1. Adjust oven rack to middle position and heat oven to 350*. Whisk cottage cheese,eggs,and 1 cup of Parmesan cheese together in a medium bowl ; set aside. Bring 4 quarts of water to a boil in a large dutch oven over high heat. Stir in 1 Tablespoon of Salt and pasta and cook stirring occasionally ; until pasta begins to soften but is not yet cooked through approx. 7-9 minutes. Drain pasta and leave in colander.
2. Meanwhile heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown,about 2 minutes. Stir in crushed tomatoes,diced tomatoes and oregano; simmer until thickened, about 10 minutes. Remove from heat and stir in 1/2 C. Basil and sugar. Season with Salt And Pepper.
3. Stir cornstarch into heavy cream in a small bowl; transfer mixture into the pan you used to cook the pasta. Over medium heat cook cream until thickened approximately (3 to 4 minutes).Remove pot from heat and add the cottage cheese mixture and 1 C. of the tomato sauce and 3/4 C. of cubed mozzarella stir to combine.
Add pasta and coat thoroughly with the sauce.
4. Transfer pasta to a 13 x9 in baking dish. Spread remaining tomato sauce evenly over the pasta. Sprinkle the remaining 3/4 C. mozzarella and remaining 1/2 C. Parmesan over the top. Cover baking dish tightly with foil if freezing place in a ziploc bag, on serving day thaw and bake for 40 minutes . Then continue with step five. If baking and not freezing bake in a 350* oven for 30 minutes and then continue with step five.
5. Remove foil and continue to bake until cheese is bubbling and just beginning to brown (about 20 minutes longer). Cool for 15 minutes sprinkle with remaining 2 TBL of basil and serve.

Hamburger Stroganoff

Hamburger Stroganoff
Ingredients:

1/2 C. minced onion
1 clove minced garlic
2 Tbsp butter
1 1/2 lbs. lean ground beef
2-3 Tbsp flour
1 tsp salt
1/4 tsp pepper, or to taste
2 cans cream of mushroom soup
1 C. (8 oz) sour cream
1 lb. Country Pasta, cooked and drained
Directions:
Saute onion and garlic in butter, over medium heat. Add meat and brown. Drain all but about 2 Tbsp of grease. Add flour, salt and pepper, stir, and cook for approximately 5 minutes. Add soups, stir and simmer uncovered for 10 minutes. Stir in sour cream. Heat through, sprinke with parsley (optional), and serve over hot Country Pasta noodles.

Tyler's Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken

Great served over rice or noodles
I | 20 min prep
SERVES 6
• 3 lbs chicken pieces ( I used boneless skinless chicken tenders)
• 1 (2/3 ounce) package Italian salad dressing mix
• 4 tablespoons melted butter (divided)
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 (10 1/2 ounce) can cream of chicken soup
• 8 ounces cream cheese
• 1/2 cup chicken broth
1. Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
2. Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.Pour over chicken.
3. Cook on low for 4-6 hours.
Serve over your favorite noodles or rice

Fettuccine Alfredo

Fettuccine Alfredo
3 Tbsp. Butter
3 Tbsp Flour
2 Cups Milk
1/2 Tsp Salt
1 tsp Garlic powder
1 Cup Heavy Whipping Cream
1/4 C. Parmesan Cheese
1 pkg of cooked Fettuccine Noodles

Melt Butter. Stir flour into butter while cooking until a smooth paste forms. Slowly stir in milk. Cook and stir over medium heat until thickened and bubbly.
Add salt, garlic powder and cream, stir well. Stir in Parmesan Cheese (continue until cheese is melted but mixture does not boil) Serve over Hot cooked noodles. I often add cooked chicken or broccoli. Enjoy!

Baked Meatballs & Spaghetti

I love this stuff. It looks like it's a lot of work, but it's really not! I love making baked meatballs because they are easy and a lot of the fatty grease drains out of them while it is baking. If you aren't keen on the idea of baking your meatballs, just cook them like you normally would in a large skillet. Enjoy!

1 Lb. spaghetti
1 1/4 Lb. ground beef
2-3 Tbsp. Worcestershire sauce
1 egg, beaten
1/2 c. Italian bread crumbs
1/2 c. grated parmesan cheese
2 cloves garlic, chopped
2 tsp. crushed red pepper flakes (divided)
salt and pepper
2 Tbsp. oil
5 cloves garlic, crushed
1 small onion, finely chopped
1/2 c. beef stock
1 (28oz) can crushed tomatoes
4 Tbsp. parsley
15 fresh basil leaves, finely chopped

Preheat oven to 425 degrees. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, 1 tsp. crushed red pepper flakes, salt and pepper. Roll meat into medium-sized meatballs and place on lightly greased cookie sheet. Bake balls 10 to 12 minutes, until no longer pink. Heat a deep skillet over medium heat. Add oil, remaining crushed pepper, garlic and onion. Saute 5-7 minutes, until onion becomes soft. Add beef stock, crushed tomatoes, parsley and basil. Bring to a simmer for about 10 minutes. Add meatballs and cook for another 20-30 minutes. Meanwhile, cook the spaghetti to al dente (or however you like it). When the sauce and meatballs are finished, serve over the cooked and drained spaghetti noodles (or toss it all together before serving). Top with Parmesan cheese.

Can Freeze and thaw to heat when ready. Just cook pasta on serving day.

Mac and Cheese

8 cups cooked elbow macaroni, drained
4 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

To freeze and use later simply cover and freeze instead of baking. Then thaw and bake at 350 for approx. 40 minutes

Creamy Ranch Chicken

Creamy Ranch Chicken
adapted from Better Homes and Garden's Quick and Easy Recipes & Stephanies Kitchen
start to finish: 20 minutes
serves about 4

6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles(I used egg noodles)
1 tablespoon finely shredded Parmesan cheese

1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!

Lasagna

I got this recipe off The Pioneer Woman's Food Blog. It's really yummy.
INGREDIENTS:
1 1/2 lbs ground beef
1 lb hot breakfast sausage (I use mild italian sausage)
2 cloves garlic, minced
2 14.5-ounce cans whole tomatoes
2 4-ounce cans tomato paste

2 TBS dried parsley
2 TBS dried basil
1 tsp salt
3 cups lowfat cottage cheese(I used half ricotta and half cottage cheese)
2 beaten eggs
1/2 cup grated (not shredded) parmesan cheese
2 TBS dried parsley
1 lb sliced mozzarella cheese (Shredded will work )
1 10-ounce package lasagna noodles
Bring large pot of water to boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you're feeling naughty. Add tomatoes, tomato paste, 2 TBS parsley, basil and 1 tsp salt. Set aside.
In a medium bowl, mix cottage cheese, beaten eggs, grated parmesan, 2 more TBS parsley.Stir together well. Set aside. Cook lasagna noodles until "al dente" (not overly cooked).
TO ASSEMBLE:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
Spoon half of the cottage cheese mixture over the noodles. Spread evenly.
Cover cottage cheese with single layer of mozarella slices.(I added a layer of fresh coarsely chopped spinach here) spoon a little less than half the meat mixture over the top.
Repeat, ending with meat mixture. Sprinkle generously with cheese mozz./parm
Either freeze, refridgerate for up to 2 days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly. Eat. Enjoy. Faint. Smile

Italian Bow Tie Bake

8 ounces uncooked pasta

1 jar (1 lb. 10 ounces) garlic and onion spaghetti sauce (Prego )

1 envelope Italian salad dressing mix (the secret ingredient)

2 cups (8 ounces) shredded mozzarella

Cook pasta according to package directions: drain. In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer to a greased shallow 2 qt baking dish. Sprinkle with cheese. Bake, uncovered, at 400 for 15-20 minutes or until heated through. 4 servings

Mandarin Chicken Pasta Salad

Mandarin Pasta Salad

This fresh, Asian-inspired main dish is ideal for impromptu entertaining. This amazing recipe came from a Pampered Chef friend of mine....yet another reason to go to a Pampered Chef Party.

(Printable Version)

Dressing:
1 teaspoon finely chopped/grated, peeled fresh gingerroot
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon sesame oil
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
2 teaspoons sugar
1 garlic clove, pressed

Salad:
8 ounces uncooked bow tie pasta
1/2 cucumber, scored, seeded and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 package (6 ounces) fresh baby spinach leaves
1 can (11 ounces) mandarin orange segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted

1. For dressing, finely grate gingerroot using a food grater. In Small Bowl, combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic pressed with Garlic Press; whisk until well blended. Cover; refrigerate until ready to use.
2. For salad, cook pasta according to package directions in (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place pasta Large Bowl. 3. Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds . Slice cucumber , cut slices in half. Dice bell pepper Coarsely chop onion 4. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad; toss Serve immediately.
Yield: 12 servings
Nutrients per serving (11/2 cups): Calories 210, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 20 mg, Carbohydrate 21 g, Protein 11 g, Sodium 210 mg, Fiber 2 gPampered Chef

Noodle Bake

Photo's taken by Tari

This is one of my mom's recipes she fixed often when we were growing up. My sister Tonya reminded me about it . . Kids love this.

Noodle Bake (Great way to use up leftover Sloppy Joe Meat)

1 lb. Hamburger
1 15 oz. can Manwich Sauce. (or your favorite Sloppy joe Seasoning)
12-16 oz. Package of Extra Wide Noodles
8 oz. Sour Cream
8 oz. Cream cheese

Prepare Sloppy Joe meat as usual. Cook noodles til tender, drain. Mix sour cream and cream cheese into hot noodles. Pour noodles into Casserole dish and top with sloppy Joe meat. Warm in 350 oven for 20-25 minutes.

P.S. If meat and noodles are Hot... no need to warm. Enjoy.

Thai Chicken Peanut Noodles

Thai Chicken Peanut Noodles (courtesy of Sisters Cafe)
1 lb whole wheat thin spaghetti noodles

2 Tablespoons sesame oil

1 garlic clove, peeled

1 (1 inch) piece of fresh ginger, peeled

½ Cup smooth peanut butter

¼ Cup soy sauce

2 Tablespoons brown sugar

1 Tablespoon rice vinegar

1 teaspoon crushed red pepper flakes

1 Cup hot water

2 Tablespoons extra virgin olive oil

½ Cup finely chopped white onion

½ Cup finely chopped red or orange bell pepper

1 Cup cooked, shredded chicken breast

¼ Cup finely chopped cilantro leaves

1/2 teaspoon salt, or to taste

¼ Cup dry roasted peanuts, chopped

(optional)2 Tablespoons sesame seeds

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through

.4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

Italian Pasta Bolognese

Italian Pasta Bolognese


1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound ground beef
1 cup canned low sodium chicken broth
1/2 cup white grape juice or apple juice
2 tablespoons tomato paste
1/2 teaspoon dried oregano
3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
3/4 pound spaghetti or other pasta
2 tablespoons fresh parsley, chopped


In a large frying pan, heat the bacon over moderately low
heat. Cook until the bacon renders some of its fat, about 3 minutes.
Add the onion and cook, stirring occasionally, until starting to
soften, about 3 minutes longer. Stir in the ground beef and cook
until the meat is no longer pink, about 2 minutes. Add the broth,
juice, tomato paste, oregano, salt, and pepper. Simmer, stirring
occasionally, until the sauce thickens, about 25 minutes. Stir in the
cream and remove from the heat.

In a large pot of boiling, salted water, cook the spaghetti until
just done, about 12 minutes. Drain and toss with the sauce and the
parsley.

Chicken Lo Mein

Serves: 4
4 ounces spaghetti or fettuccine
1/2 cup chicken broth or stock
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons frozen orange juice concentrate, thawed
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 sweet red pepper, diced
1 small onion, diced
8 ounces boneless, skinless chicken breasts, cut into strips
1/2 cup snow peas, cut in thirds diagonally
2 scallions, thinly sliced

Cook the pasta according to package directions. Drain. Combine broth, soy sauce, brown sugar, and orange juice concentrate in a medium bowl. Coat a skillet with non-stick cooking spray and heat until hot over medium-high heat. Add the garlic and ginger. Cook for 2 minutes, stirring, or until fragrant. Add the peppers and onions, still stirring. Cook for 5 minutes, or until onions are soft but not brown. Toss in the chicken. Cook, stirring, for 3-5 minutes, or until chicken is no longer pink. Add the snow peas, pasta, and broth mixture. Cook until sauce thickens, stirring occasionally, for about 1 minute. Sprinkle with scallions.

To Freeze: Cool and pack into plastic container. Freeze. To use, thaw in refrigerator overnight. Place in skillet. Cover and cook for 15 minutes, or until hot.